Name: Salted Egg Yolk Steamed Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g pork; 20g Duck egg yolk; 4 Water chestnuts; 5g Corn oil; 2g salt; 5g ginger; 5g chopped green onion; 3g Cooking Wine; 8g Soy sauce; 1g White pepper; 2g Chicken Bouillon Powder; 3g corn starch; 6 capsules Wolfberry; 3g Sugar

Salted Egg Yolk Steamed Pork

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are still a lot of salted duck eggs at home, which are always kept in the refrigerator freezer. Since they are not too fond of eating, they almost forget to eat them.
Due to the longer time, the salted duck eggs have become very salty, but they are reluctant to throw them away, so I thought of steaming the yolk and meat together, which adds to the freshness of the dish, and added a small amount of water chestnuts to eat. It is crispy and tender in the mouth, and the taste is very rich, especially delicious.

Salted Egg Yolk Steamed Pork

1. 4 water chestnuts (I bought smaller ones, 2-3 bigger ones are fine)

2. Finely chop shallots and ginger, peel off the water chestnuts, wash and diced

3. Put water chestnuts, ginger, chopped green onion, salt, light soy sauce, cooking wine, sugar, corn oil, chicken essence, white pepper, and most of the raw salted egg yolk in the meat filling (the salted egg yolk is best to be squeezed by hand for easy mixing)

4. Stir in one direction and add a little water

5. Stir the minced meat evenly and put it in a high-temperature-resistant container, flatten the minced meat and add the washed wolfberry as garnish, put it in a steamer, and steam on medium heat for 20-25 minutes after being aired.

6. After steaming, pour the steamed soup into the wok

7. Adjust the water starch in advance, after the soup is boiled, slowly pour in the water starch and stir constantly with a spatula

8. Adjust until the soup is slightly thicker, and then pour the prepared soup on the surface of the meat filling.

Tips:
1. Water chestnuts cannot be cut too small, otherwise the crispy taste of water chestnuts will not be eaten
2. Water chestnuts can also be replaced with lotus root or yam
3. The final thickening step can be omitted if it is troublesome